🍽️
Dosai
Veg
Vegan
Thin, crispy fermented rice and urad dal crepe cooked on a hot tawa with a drizzle of sesame oil — the essential South Indian breakfast, eaten daily across Tamil Nadu, Kerala, and Karnataka. Served with coconut chutney and sambar. The plain crispy version is mastered in Chettinad homes using a specific ratio of raw and parboiled rice.
Cuisines
Chettinad
Tamil Brahmin
Kongunadu
Madras
Udupi
Kerala
Best for
Breakfast
Lunch